Directions:
In a small bowl, whisk together the dressing ingredients. Set aside. In a large bowl, toss together the Brussels sprouts, Gorgonzola, onion and cranberries. Drizzle with dressing. Toss to evenly distribute. Serve immediately or refrigerate 1 hour.

My thoughts:

I've always wanted to make something with shredded Brussels sprouts but I don't have the knife skills for it (or the patience)so imagine my excitement when I went to a local grocery and right next to the whole sprouts were some sprouts that had already been shredded by a gifted store clerk. Score! I was going to saute them but then I wondered how they'd be raw. I have been known to sneak a bite of chopped Brussels sprouts before cooking but I'd never had them in a salad or anything like that. I figured it was worth a shot and I'm glad I tried it. It was delicious! One of those dishes that looks okay on paper (or on a screen) but is truly a delight to eat. All of the ingredients were both complementary and distinct at the same time. Almost like a wintery cole slaw. The perfect, crisp alternative to cooked Brussels sprouts.

Ahhh... I was just clicking through to see how the heck one shreds those suckers because I always have the exact same thought that you experience. Sounds like a great idea but I so don't want to do the slicing myself. Love the slaw idea though so maybe I'll try the food processor trick. Thanks for the recipe!

I made this for Thanksgiving dinner and it was a big hit. The food processor made short work of the sprouts, as well as the shallots I subbed for the onion because, well, anything is better with shallots.

My mom's cousin, after informing the whole table that she despises brussels sprouts, immediately said "this salad is delicious! What's in it?"